Cumin Lamb Noodles Recipe

Hi, I’m Sam from dishfoody.com, where comforting classics get a fresh twist. Cumin Lamb Noodles stir-fry thinly sliced lamb with bold cumin-Sichuan spice crust over hand-pulled or ramen noodles in glossy chili oil sauce.

This 25-minute Xi’an street food favorite serves 4 with smoky wok hei and addictive numbing heat.

This dish is hearty, gluten-adaptable, and perfect for Chinese takeout nights. Cumin transforms lamb into restaurant magic.

Why This Recipe Works

Thin lamb slices cook in seconds while absorbing spice rub. Toasted cumin-coriander creates fragrant crust. Chili oil provides glossy finish without sogginess. High wok heat sears without steaming. Balanced sweet-sour notes cut richness.

Ingredients & Prep

Lamb:

• 1 lb lamb leg/shoulder, thinly sliced
• 2 tsp cornstarch
• 1 tbsp soy sauce
• 1 tsp Shaoxing wine

Spice Mix:

• 2 tbsp cumin seeds, toasted
• 1 tbsp coriander seeds, toasted
• 1 tsp Sichuan peppercorns
• 2 tsp chili flakes

Sauce:

• 8 oz ramen/hand-pulled noodles
• 3 tbsp chili oil
• 2 tbsp soy sauce
• 1 tbsp black vinegar
• 1 tsp sugar
• 3 garlic cloves, sliced
• 1-inch ginger, julienned
• 2 green onions, sliced

Step-by-Step Instructions

1. Toast cumin, coriander, and Sichuan peppercorns; grind coarsely.
2. Marinate lamb with cornstarch, soy, wine, and 2 tsp spice mix 15 minutes.
3. Cook noodles; drain and toss with 1 tsp oil.
4. Heat wok smoking hot; add 2 tbsp oil. Sear lamb 30 seconds per side. Remove.
5. Add garlic, ginger, remaining spices; stir 10 seconds.
6. Return lamb, add chili oil, soy, vinegar, sugar; toss 30 seconds.
7. Add noodles and green onions; wok toss 1 minute until glossy.

Flavor Variations

Storage Tips

Refrigerate 2 days; reheat wok-hot. Noodles crisp best fresh.

FAQs

Lamb tough?
Slice against grain; velvet longer.

Sauce watery?
Higher heat; less liquid.

No wok?
Cast iron skillet maximum heat.

Conclusion

Cumin Lamb Noodles explode with Xi’an spice wok perfection.

Cumin Lamb Noodles Recipe

Print Recipe

Bold and aromatic cumin lamb noodles inspired by Chinese Muslim-style cuisine. Tender lamb is stir-fried with toasted cumin, chili, garlic, and onions, then tossed with chewy noodles for a spicy, savory dish packed with flavor.

• Author: ssam
• Prep Time: 15 mins
• Cook Time: 15 mins
• Total Time: 30 mins
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Stir-Fry
• Cuisine: Chinese

Ingredients

Scale 1x2x3x

• 8 oz dried wheat noodles or fresh hand-pulled noodles
• 12 oz lamb (shoulder or leg), thinly sliced
• 2 tbsp vegetable oil
• 1 tbsp whole cumin seeds
• 1 tsp ground cumin
• 1/2 tsp chili flakes (adjust to taste)
• 3 cloves garlic, minced
• 1 small onion, thinly sliced
• 1 tbsp soy sauce
• 1 tsp dark soy sauce (optional, for color)
• 1 tsp sugar
• Salt and black pepper, to taste
• 2 green onions, sliced
• Fresh cilantro, for garnish (optional)

Instructions

• 1. Cook noodles according to package instructions; drain and set aside.
• 2. Heat oil in a large skillet or wok over medium-high heat.
• 3. Add cumin seeds and toast for 30 seconds until fragrant.
• 4. Add lamb slices and stir-fry until browned and just cooked through.
• 5. Stir in garlic, onion, chili flakes, ground cumin, salt, and pepper; cook 1–2 minutes until aromatic.
• 6. Add soy sauce, dark soy sauce if using, and sugar; toss to coat lamb evenly.
• 7. Add cooked noodles to the pan and toss everything together until well combined and heated through.
• 8. Taste and adjust seasoning as needed.
• 9. Garnish with green onions and cilantro before serving.

Notes

• Slice lamb thinly against the grain for tenderness.
• Add bell peppers or cabbage for extra texture.
• For extra heat, drizzle with chili oil before serving.

Nutrition

• Serving Size: 1 bowl
• Calories: 520
• Sugar: 4g
• Sodium: 680mg
• Fat: 24g
• Saturated Fat: 9g
• Unsaturated Fat: 13g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 3g
• Protein: 32g
• Cholesterol: 95mg

Keywords: cumin lamb noodles, spicy lamb noodles, Chinese lamb noodles